Beef Stroganoff3

Course : Crockpot
Serves: 6
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1 1/2 pounds stew meat -- cut in 1 inch cubes
1 tablespoon cooking oil
4 ounces sliced mushrooms
1 tablespoon dried minced onion
1/4 teaspoon garlic powder
1/2 teaspoon dried crushed oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon salt
1/8 teaspoon dried crushed thyme
1 piece bay leaf
1 1/2 cups beef broth
1/3 cup dry cooking sherry
8 ounces dairy sour cream
1/2 cup all-purpose flour
1/4 cup water
4 cups hot cooked noodles or rice

Preparation / Directions:

In a large skillet brown beef in hot oil. Drain off fat. In Corck-Pot combine beef, mushrooms, onions, garlic, oregano, salt, pepper, thyme, and bay leaf. Pour in beef broth and cooking sherry. Cover; cook on Low for 8 to 10 hours or on High for 4 to 5 hours. Discard bay leaf. If using Low heat, turn to High heat. Mix together sour cream, flour, and water. Stir about 1 cup of the hot liquid into sour cream mixture. Return all to cooker; stir to combine. Cover and cook on High for 30 minutes or until thickened and bubbly. Serve over noodles or rice.

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